Curried Kabobs

Ingredients

• a set of small skewers
• meat
• green ginger
• onions
• curry sauce
• boiled rice

Method

1. 1

   Cut meat into pieces and alternate on skewers with ginger and onions.

2. 2

   Prepare curry sauce and cook kabobs in it.

3. 3

   Serve with boiled rice.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 99. The excerpt below is the record exactly as published.

CURRIED KABOBS. Cut the meat into dice, or, if chicken, into joints ; sHce up one or two onions and apples, and stew all together in the curry sauce for one and a half or two hours, adding more stock if wanted. The curry sauce must be cooked long enough for the grains of curry powder and the butter to separate, and the meat must be tender enough to be eaten with a spoon. The browned onions are to be mixed in, and just allowed to get hot, before serving the curry. Always buy the best curry powder and paste. Curried Kabobs, For this dish you require a set of small skewers — silver or plated ; but ordinary metal or wood skewers will answer the purpose ; they must not be more than four inches long. Cut up the meat — beef, mutton, or veal— into pieces about the size of a shilling, and about one-quarter of an inch thick ; and cut an equal number of pieces of green ginger and onions, of as nearly as possible the same size. Put them on the skewers, alternating a piece of meat, of onion, and of ginger. Prepare a curry sauce as for ordinary curry, and cook the kabobs in it. Serve with boiled rice

Cook this with the app: pantry check, scaling, and the assistant.